I LOVE lasagna, mainly because I love pasta. But since I’ve been more in touch with my healthier side, I decided to try out Eggplant Lasagna. This was only my second time making it, and I love it. It is way less hassle than “real” lasagna, but is just as satisfying.
There are a few things I learned the second time around. For example, get two eggplants, I only used one but definitely would have to have two or maybe 3 if you are feeding more than 2 people. Also, I have a veggie slicer but chose not to use it because I was being lazy and did not feel like getting it out, but next time I will be using my slicer so the pieces of eggplant can be the same size and thickness.
This is a recipe where you can add or take away whatever you prefer. I used ground beef this time, but next time I might try chicken with black beans and corn to make it a mexican eggplant lasagna. You really can mold it into anything you want it to be.
What you will need:
Eggplant
1 lb Ground beef
Marinara sauce, I used Trader Joe’s Organic Tomato Basil, but anything would be fine
1 Cup of Ricotta Cheese
1 Cup of Chopped Spinach
1/2 Cup of Parmesan Cheese
1 Cup of Mozzerella Cheese
1 Egg
Directions
1. Pre-heat oven to 350 degrees and Slice eggplant lengthwise or in medalions, either way is fine.
2. Arrange eggplant on a baking sheet, brush with olive oil, then sprinkle with salt and pepper.
3. Bake 10-12 minutes and flip once during cooking
4. Cook and drain ground beef.
5. Then, using the same skillet as the ground beef, combine the marinara and ground beef on a medium temp stove, simmer for about 15-20 minutes.
6. In a bowl whisk the egg, then add ricotta cheese, and parmesan cheese, season with salt and pepper.
Now you are ready to layer!
I put a little sauce at the bottom as opposed to oil to keep the eggplant from sticking. Also, since its just me and my husband eating, I made a mini lasagna, so if you are feeding a family of 4 or larger you need to double everything and use a regular size lasagna baking dish.
:::Layers go as following:::
Eggplant, Ricotta mixture, Marinara mixture…repeat until you are at the rim of the baking dish and end with the marinara layer.
Sprinkle the mozzarella cheese on top.
Bake for 30-40 minutes or until cheese is golden brown around the edges.
My pictures for this recipe aren’t that great because for some reason I was like a crazy person cooking this and my kitchen was sooooo messy, usually I’m pretty good about cleaning as I go, so forgive the out of place items in any picture.
Haylee
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Looks good Haylee! Bring a dish over any time! 😉
I can’t wait to eat this tonight!!!!!!!!
This looks great! I make a lasagna with zucchini – from those humungous ones from the garden during the summer! But this looks very tasty, too – can’t wait to try it! 🙂
I made this for dinner and I used turkey instead of ground beef and left out the spinach, I did use the zucchini, and I must say it was definitely a hit, I have been watching my carb intake and this was delicious and really hit the mark…. My new way of making lasagna, thanks for the recipe.
Hi there! Im from Montreal, Canada . And Ive made this recipe at least 3 times!!! Remixing it with turkey at times and spicy pepperonis. Anyways thanks a lot your blog truly reaches women around the world ?!!
I made this recipe for the first time never used eggplant in a lasagna. The process was pretty easy and waiting to see how the family go love it. I used it without the ground beef going meatless for a week. Thanks for sharing very good taste family loved it.
the instructions are missing the part about the spinach but it’s self explanatory i suppose
In the ricotta?
Hey there Haylee, quick question about eggplant. Do you peel your eggplant? It looks like you peeled yours so what’s your thoughts?
This looked sooo Yummy! We’ve been on keto for over a month now (and I’m REALLY tired of salad, salad, salad🥗😞) but it really needs more eggplant! I used 2 large and could have probably used another one. Will try that next time. Anyway all the parts taste great, so in 15 minutes were going to have the whole thing!
Yes sister in Christ!! Trying this recipe as we speak it’s in the oven. I cooked and browned cauliflower crumbles instead of the ground beef..attempting to go meatless the next few weeks!
I also thought it was missing the step to add the spinach, should I cook it or shred it and used it raw ?
I made this last night. It was absolutely delicious. I thought my 19 year old son and my husband might not like it as they love noodles but they loved it. Devoured it and even commented did not miss the noodles. Had a great taste. This recipe is a keeper. Thanks